QR Code

STUDIES OF WATER FREEZING FEATURES IN ICE CREAM WITH STARCH SYRUP

The purpose of the study is to research the process of water freezing in new types of ice cream with starch syrup at certain stages of the technological process. Starch syrup as a degradation product of corn starch is characterized by different values of the dextrose equivalent (DE). Starch syrup is...

Full description

Saved in:
Main Authors: G. Polischuk, T. Sharahmatova, N. Breus, O. Bass, I. Shevchenko
Format: Artigo
Language:Inglês
Published: Odesa National University of Technology 2019-07-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
ice cream
starch syrup
cryoscopic temperature
water freezing
Online Access:http:////journals.onaft.edu.ua/index.php/foodtech/article/view/1383
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items